Looking for a sophisticated, visually pleasing appetizer? Martha Stewart does it again with her take on the traditional brunch bite, Asparagus and Gruyere Tart. Flakey puff pastry is topped with nutty Gruyere cheese and adorned with artistically arranged asparagus. I’m not sure there is anything made with puff pastry that I am not a fan of and this work of art is no exception. A fancy looking tart, that couldn’t be more simple will definitely have a spot on my Easter brunch table for years to come.
Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Recipe from: MARTHA STEWART LIVING